Classic seafood boil with lemon butter

Ingredients

• 2 pieces Lemons
• 2 leaves Bay leaves
• 3 tbsp Diamond Crystal kosher salt (or Morton salt)
• 2 tbsp Whole black peppercorns
• 120 ml Crab and shrimp seasoning (Old Bay or Zatarain's)
• 1800 g New potatoes (small, about 4 cm in diameter)
• 900 g Smoked pork sausage (kielbasa)
• 2 pieces Sweet or yellow onions
• 8 pieces Ears of corn
• 1800 g Large shell-on shrimp (31-35 count per pound)
• 60 g Unsalted butter
• 30 ml Fresh lemon juice
• to taste Louisiana-style hot sauce (Crystal)
• to taste Classic cocktail sauce
• 4 pieces Lemon wedges (for serving)

Method

1. Fill a large pot (at least 12 liters) with 6 liters of water. Add the lemon wedges, bay leaves, salt, peppercorns and crab and shrimp seasoning. Cover and bring to a boil.
2. Add the potatoes to the boiling water. Return to a boil and cook for 7 minutes.
3. Add the pieces of smoked sausage and onion wedges. Return to a boil and cook for 5 minutes.
4. Add the halved ears of corn. Return to a boil and cook until the corn is tender and the potatoes yield easily to the blade of a knife, about 5 more minutes.
5. Add the shell-on shrimp. Cook without necessarily returning to a boil, stirring gently, until they turn pink, about 3 minutes.
6. Remove the perforated basket from the pot or drain the contents into a very large colander.
7. Make the lemon butter sauce according to the instructions in the prepared component.
8. Turn the seafood boil out onto a newspaper-covered table or large platters. Sprinkle with a little extra seasoning if desired. Serve with classic cocktail sauce, lemon butter sauce and lemon wedges on the side.

Nutrition

Per serving

Energy

518.4 kcal

Protein

60.8 g

Carbohydrate

34.06 g

Fat

16.34 g

Fibre

5.34 g

Calcium

164.64 mg

Iron

6.71 mg

Magnesium

94.12 mg